I had a bottle of Ginger Molasses Sauce given to me, now half empty, so used up the rest in this simple chicken dish. Any kind of bottle sauce
or marinade could similarly be employed. Cut chicken thighs into bite-sized pieces, dust in seasoned flour and brown all over in hot oil.
Drain and set aside. In the same pan, quickly fry red onions cut, top to bottom, into thin slivers, together with an inch or so of ginger,
chopped finely and a chopped clove of garlic. When the onions have started to become translucent, return the chicken to the pan and add the sauce,
together with a splash of water if necessary, and stir through while bringing to a boil. Simmer for 10 minutes or so, until the sauce is nicely
thickened and the chicken is fully cooked, then stir in chopped spring onions are serve with rice and a veg. I had some mange tout and bok choy,
which I cut into small pieces and stir-fried with a dash of light soy sauce for 2-3 minutes.